(Adapted from "Sundays at the Moosewood Restaurant") 

2 Cups onion, chopped 1 Tbsp vegetable oil
1/2 tsp cayenne
1 tsp ginger, grated or minced
8 oz. can carrots
16 oz. can sweet potatoes
1 qt. vegetable stock
2 Cups tomato juice
1 Cup smooth peanut butter
Approx 1 Tbsp sugar and 1 tsp salt (to taste)
chopped scallions
chopped roasted peanuts

Add oil to a 4 qt. pan and heat over medium heat.  Sauté onion in oil until it is translucent. Stir in cayenne and ginger and sauté a couple minutes more. Transfer the onion mixture to a blender or food processor.Add the stock to the pan to heat.Puree the onion mixture, carrots and sweet potatoes using as much of the stock or tomato juice as needed. Return the puree to the pot with the remaining stock and tomato juice.Bring to a boil and reduce to a simmer. Stir in the peanut butter until smooth.

Sweetness and saltiness will depend on the carrots and potatoes uses.Taste and sugar and salt as needed to enhance the flavor. Reheat gently, using a heat diffuser if necessary to prevent scorching. Serve topped with chopped scallions and chopped roasted peanuts. 

Serves 6-8
CONTACT steve at bottorff dot com
 Last update March 7, 2005